Compound tea beverage for reducing high blood pressure, high blood sugar, high blood fat and high blood viscosity and preparation process thereof

Abstract

The application belongs to the technical field of health-care beverages, and discloses a compound tea beverage for assisting in reducing three highs and a preparation process thereof. A traditional Chinese medicine composition is prepared from the following components in proportion by weight: 15-25 parts of radix puerariae, 10-20 parts of eucommia leaf, 10-20 parts of corn silk, 15-25 parts of mulberry leaf, 10-20 parts of gardenia, 15-25 parts of dioscorea, 10-20 parts of hawthorn, 10-20 parts of cassia seed, 15-25 parts of poria cocos, 10-20 parts of astragalus, and 15-25 parts of fried green tea. The application can simultaneously regulate metabolism, assist in improving body fat and sugar metabolism, regulate phlegm-damp constitution, neutralize the cold nature of medicinal materials, take into account the spleen-tonifying, qi-tonifying and root-strengthening, improve the dissolution efficiency of active ingredients, has good taste, and improves the use effect.

Description

Technical Field

[0001] This invention belongs to the field of health beverage technology, specifically, it relates to a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol, and its preparation process. Background Technology

[0002] With the improvement of modern society and economic level, problems such as high-fat and high-sugar diets, irregular work and rest, and insufficient exercise are becoming increasingly common among residents. The incidence of metabolic chronic diseases such as hypertension, hyperlipidemia, and hyperglycemia (hereinafter referred to as "the three highs") is rising year by year, and the affected group is showing a significant trend of becoming younger. It has now become a core chronic disease that damages the health of the people and increases the burden on public medical care. The three highs are mutually causative and mutually influential. Long-term abnormal indicators can induce a variety of critical diseases such as atherosclerosis, coronary heart disease, cerebral infarction, diabetic complications, and liver and kidney damage, seriously reducing the quality of life of the public and even endangering life.

[0003] Currently, clinical interventions for hypertension, hyperlipidemia, and hyperglycemia primarily rely on symptomatic treatment with chemically synthesized drugs. Western medicines for lowering blood sugar, blood pressure, and lipids are fast-acting and highly targeted, quickly controlling various indicators. However, long-term continuous use can easily lead to drug dependence and tolerance, and can also cause cumulative toxic side effects on organs such as the liver, kidneys, and gastrointestinal tract. Therefore, they are not suitable for daily prevention in sub-healthy individuals or for long-term gentle management of mild cases. Furthermore, conventional drug treatments only focus on forcibly controlling indicators and cannot fundamentally regulate the body's metabolic function or improve organ imbalances. After discontinuing medication, indicators are prone to rebound, resulting in significant limitations in overall treatment effectiveness.

[0004] Herbal health teas, based on traditional Chinese medicine and the theory of food and medicine sharing the same origin, are gradually becoming the preferred conditioning solution for people with high blood pressure, high cholesterol, and high blood sugar, as well as those with sub-health and metabolic disorders, due to their advantages of being safe, mild, without side effects, suitable for long-term daily consumption, and combining conditioning and health maintenance. Existing technologies have disclosed various herbal tea formulas and beverages that can help regulate the three highs, often using single or small amounts of compound herbal ingredients such as mulberry leaves, kudzu root, hawthorn, and cassia seeds, which can, to some extent, help regulate blood sugar, blood lipids, and blood pressure.

[0005] However, existing compound tea beverages and their preparation processes still have many technical defects: First, the raw material compounding system is simple, merely adding functional herbs without following the principles of traditional Chinese medicine's monarch-minister-assistant-guide and organ-regulating theory. It can only improve one single indicator of the "three highs" (high blood pressure, high blood sugar, and high blood lipids) and cannot simultaneously regulate blood pressure, blood sugar, and blood lipids, resulting in limited comprehensive conditioning effects. Second, the raw material combination lacks auxiliary components that strengthen the spleen, replenish qi, and consolidate the foundation. Long-term consumption can easily lead to problems such as increased burden on the spleen and stomach, physical weakness, and fatigue, limiting the applicable population. Third, the preparation process is crude, often using simple processes such as single-time short-time decoction and direct crushing and brewing. The dissolution rate of functional active ingredients such as flavonoids, polysaccharides, alkaloids, and saponins in the herbal raw materials is low, resulting in poor raw material utilization and unstable content of effective ingredients and weak health conditioning effects. Fourth, the existing product dosage forms are limited to traditional tea liquid or loose tea bags, which are not easy to store, carry, and consume in fixed quantities, failing to meet the diverse and convenient health drinking needs of modern consumers and having poor market adaptability.

[0006] Chinese invention application CN2017112307419 discloses a health tea beverage that can alleviate symptoms of hyperlipidemia, hypertension, and hyperglycemia. Its ingredients include wild chrysanthemum, prunella vulgaris, mulberry leaves, corn silk, ginkgo leaves, hawthorn, apocynum venetum leaves, and honeysuckle. The beverage is produced through a process of ingredient selection, cleaning, steaming, cooling, and filtration, resulting in a bottled tea beverage. This invention features a simple preparation process, readily available raw materials, a precise product formula, and convenient consumption. It effectively lowers hyperlipidemia, hyperglycemia, and hypertension, and can also effectively prevent cardiovascular and cerebrovascular diseases, improve immunity, enhance memory, and achieve overall health benefits. However, the formula in this patent only contains basic herbal ingredients for clearing heat, lowering lipids, and lowering blood sugar. It can only achieve superficial regulation of the three high indicators and cannot address the fundamental problems of spleen and stomach metabolism and qi and blood deficiency. It treats the symptoms but not the root cause. Long-term consumption cannot improve the root cause of metabolic disorders. Its conditioning effect is singular and weak. Summary of the Invention

[0007] This invention aims to address the shortcomings of existing technologies by providing a compound tea beverage with a balanced formula that can simultaneously regulate metabolism, assist in improving the body's lipid and sugar metabolism, regulate phlegm and dampness constitution, neutralize the cold nature of medicinal materials, and simultaneously strengthen the spleen, replenish qi, and consolidate the body's foundation. It also effectively improves the dissolution rate of herbal active ingredients, has a pleasant taste, and is easy to store, carry, and consume. This invention also includes its preparation process.

[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: A compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol, is made from the following components in the indicated weight ratios: 15-25 parts kudzu root, 10-20 parts eucommia leaf, 10-20 parts corn silk, 15-25 parts mulberry leaf, 10-20 parts gardenia, 15-25 parts yam, 10-20 parts hawthorn, 10-20 parts cassia seed, 15-25 parts poria cocos, 10-20 parts astragalus, and 15-25 parts roasted green tea.

[0009] Preferred: The compound tea beverage is made from the following components in the following weight ratio: 15 parts kudzu root, 10 parts eucommia leaf, 10 parts corn silk, 15 parts mulberry leaf, 10 parts gardenia, 15 parts yam, 10 parts hawthorn, 10 parts cassia seed, 15 parts poria cocos, 10 parts astragalus, and 15 parts roasted green tea.

[0010] Preferred: The compound tea beverage is made from the following components in the following weight ratio: 20 parts kudzu root, 15 parts eucommia leaf, 15 parts corn silk, 20 parts mulberry leaf, 15 parts gardenia, 20 parts yam, 15 parts hawthorn, 15 parts cassia seed, 20 parts poria cocos, 15 parts astragalus, and 20 parts roasted green tea.

[0011] Preferred: The compound tea beverage is made from the following components by weight ratio: 25 parts kudzu root, 20 parts eucommia leaf, 20 parts corn silk, 25 parts mulberry leaf, 20 parts gardenia, 25 parts yam, 20 parts hawthorn, 20 parts cassia seed, 25 parts poria cocos, 20 parts astragalus, and 25 parts roasted green tea.

[0012] This invention also provides a preparation process for a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol, including the following steps: S1. Take the above-mentioned weight ratio of kudzu root, eucommia leaf, corn silk, mulberry leaf, gardenia, yam, hawthorn, cassia seed, poria cocos, astragalus, and stir-fried green tea for raw material pretreatment. The processing methods include, but are not limited to: cleaning and removing impurities from medicinal materials, washing and cutting, drying and stir-frying, etc.

[0013] Cassia seeds, hawthorn, and gardenia are stir-fried. Raw cassia seeds are cold in nature and can easily cause diarrhea. After stir-frying, their cold and purgative properties are mitigated, and they can also soothe the liver and nourish the kidneys. The effective components are also easier to extract. After stir-frying, the sour taste of hawthorn is reduced, which reduces the stimulation to the stomach and makes it better for digestion. After stir-frying, the bitter and cold properties of gardenia are mitigated, so as to avoid harming the stomach.

[0014] Kudzu root and Astragalus: Kudzu root is often stir-fried with wheat bran to enhance its effects of raising yang and stopping diarrhea; Astragalus is honey-fried (stir-fried with honey) to enhance its effects of tonifying the middle and replenishing qi.

[0015] Eucommia leaves, corn silk, and mulberry leaves: Eucommia leaves can be stir-fried with salt to guide the medicine to the kidneys and enhance its liver and kidney tonifying effects. Corn silk can be stir-fried over low heat until golden brown to make "dragon beard tea"; after stir-frying, the blood pressure and blood sugar lowering effects of mulberry leaves become more pronounced.

[0016] S2. Divide the raw materials into root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group. The root and stem polysaccharide group includes kudzu root, yam, poria cocos, and astragalus. The leaf flavonoid group includes eucommia leaf, mulberry leaf, and corn silk. The seed heat-clearing group includes gardenia, hawthorn, and cassia seed. The tea flavoring group includes pan-fried green tea. The root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group were extracted sequentially to obtain the first extract, the second extract, the third extract, and the fourth extract, respectively. S3. Mix the first group of extracts, the second group of extracts, the third group of extracts and the fourth group of extracts at a uniform speed, stir evenly, and filter to obtain the stock solution; S4. The original solution is first concentrated using a closed external circulation vacuum low temperature concentrator. The vacuum degree is adjusted to -0.07 to -0.08 MPa and the temperature is 60°C. The solution is concentrated to 1 / 3 of its original volume. Then the vacuum degree is adjusted to -0.085 to -0.09 MPa and the temperature is 90°C. The solution is further concentrated to a thick paste with a relative density of 1.20 to 1.32. S5. Add 35% of the dry weight of the above thick paste to a mixture of dextrin, xylitol, maltitol, sorbitol and aspartame, stir at low speed until uniform, and granulate using a low-temperature fluidized bed one-step granulator to prepare uniform wet granules with a particle size of 20-40 mesh. S6. Gradient drying and granulation screening: First, pre-dry at 48℃ for 30 minutes to set the shape, then dry at 42℃ for 2.5 hours to finally control the moisture content of the granules to 4.5-6%. After drying, use a vibrating sieve to granulate and screen qualified granules of 24-36 mesh to remove fine powder and large particle agglomeration, ensuring that the finished granules have consistent uniformity. S7. In a cleanroom, the product is packaged to obtain the finished granules of a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol.

[0017] Further optimization: In step S2, the extraction steps for the root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group are as follows: S21. Extraction of rhizome polysaccharides: Take kudzu root, yam, poria cocos, and astragalus according to the weight ratio, mix them evenly, add 12-14 times the weight of purified water, soak for 40-70 minutes to soften the material, raise the temperature to 85℃, and extract at a constant temperature of simmering for 90-130 minutes. Collect the first extract. Add 10-11 times the weight of purified water to the residue again, extract at a constant temperature of 80℃ for 60-100 minutes, and collect the second extract. Combine the two extracts to form the first extract. S22. Extraction of leaf flavonoids: Take Eucommia ulmoides leaves, mulberry leaves and corn silk according to the weight ratio, mix them evenly, add 10-11 times the weight of purified water, soak at room temperature for 20-45 minutes, heat to 75℃ and extract at a constant temperature for 45-65 minutes, and collect the first extract; add 8-9 times the weight of purified water to the residue, extract at a constant temperature of 70℃ for 30-55 minutes, collect the second extract, combine them into the second group of extracts, filter and set aside. S23, Extraction of heat-clearing seed group: Take gardenia, hawthorn and cassia seed, mix them evenly, add 11-12 times the weight of purified water, heat to 90℃ and extract for 50-65 minutes, collect the first extract; add 9-10 times the weight of purified water to the residue, extract at 85℃ for 40-60 minutes, combine the two extracts to form the third extract, filter and set aside. S24. Tea aroma extraction: Take pan-fried green tea, add 8-9 times the weight of room temperature purified water, soak at low temperature for 15-35 minutes, heat to 65℃ and extract at a constant temperature for 25-45 minutes. The extraction is done in a single extraction and the tea is not boiled repeatedly. The extract is quickly filtered at low temperature and stored separately as the fourth set of extracts.

[0018] Further optimization: In step S3, the filtration process sequentially uses a 200-mesh coarse filter and a 0.22μm precision microporous filter membrane.

[0019] This invention is based on the traditional Chinese medicine concept of constitution conditioning, targeting the sub-healthy constitution of the modern population, which is characterized by high blood pressure, high blood sugar, high cholesterol, and high cholesterol, as well as fatty liver. The core of the invention is to regulate the imbalance of spleen deficiency and liver stagnation, phlegm and turbidity, blood stasis and internal obstruction, and metabolic instability.

[0020] This formula utilizes a scientific combination of medicinal and edible ingredients, resulting in a balanced composition: Cassia seed and mulberry leaf are the principal ingredients, clearing the liver and eliminating turbidity, regulating metabolism; Eucommia leaf, gardenia, and corn silk are the assistant ingredients, clearing heat and promoting diuresis, soothing the liver and protecting the kidneys; Astragalus, yam, Poria, hawthorn, and kudzu root are the adjuvant ingredients, strengthening the spleen and replenishing qi, eliminating dampness and fat, and clearing the meridians and dispersing blood stasis; and roasted green tea is the guiding ingredient, harmonizing the other ingredients, regulating qi, and guiding the medicine to its proper channels. The components work synergistically and gently, nourishing the spleen and stomach to prevent the generation of phlegm and dampness, soothing the liver and regulating qi to relieve qi stagnation, clearing away turbidity and fat to alleviate metabolic stress, and gradually regulating the body's imbalanced state.

[0021] This formula uses ingredients that are both food and medicine, and follows the theory of monarch, minister, assistant, and guide in the formulation of medicines. It has a mild medicinal property and takes into account both cold and hot properties. The principal herbs are cassia seed and mulberry leaf, which mainly clear the liver and eliminate turbidity, unblock metabolic pathways, and directly regulate the three high indicators (hypertension, hyperlipidemia, and hyperglycemia). Assistant herbs: Eucommia ulmoides leaves, Gardenia jasminoides, and corn silk, which clear heat and dampness, soothe the liver and protect the kidneys, and help lower blood pressure, promote urination, and remove turbid fat from the body; The adjuvant herbs are: Astragalus membranaceus, Dioscorea opposita, Poria cocos, Crataegus pinnatifida, and Pueraria lobata. They strengthen the spleen and replenish qi, eliminate dampness and phlegm, and promote blood circulation and unblock the meridians. They prevent the internal generation of phlegm and dampness from the root, and neutralize the cold nature of Gardenia jasminoides and Cassia tora to protect the spleen and stomach. The guiding ingredient is stir-fried green tea, which harmonizes the properties of all the herbs in the formula, regulates Qi, guides the herbs to their respective meridians, and also improves the taste and adds a refreshing aroma. The components work synergistically to nourish the spleen and stomach to eliminate the root cause of phlegm and dampness, soothe the liver and regulate Qi to disperse blood stasis, and clear away turbid fats to relieve metabolic burden. This gradually regulates the body's overall imbalance, addressing both the symptoms and the root cause.

[0022] The present invention, by adopting the above technical solution, has the following beneficial effects: This invention follows the principles of traditional Chinese medicine (TCM) and combines eleven medicinal and edible ingredients. Unlike single herbal formulas on the market that only lower lipids and blood sugar, this formula adds Astragalus membranaceus, Dioscorea opposita, and Poria cocos to nourish the spleen and stomach, and neutralizes the cold nature of Gardenia jasminoides, Cassia tora, and other herbs. Long-term consumption will not damage the spleen and stomach. It can improve the constitution of phlegm and dampness stagnation and metabolic disorders from the root, and take into account both symptomatic treatment and strengthening the body's foundation. It is suitable for long-term daily consumption by people with high blood pressure, high blood sugar, and high cholesterol, as well as people with sub-health and metabolic disorders.

[0023] This invention abandons the traditional, crude processing method of boiling all medicinal materials in one pot. Based on the differences in the thermal stability of the active ingredients in various raw materials, it divides them into four components for independent temperature-controlled extraction: the root and stem polysaccharide group is extracted at a long-term low temperature to dissolve polysaccharides and flavonoids; the leaf flavonoid group is extracted at a low temperature to remove heat-sensitive hypotensive and lipid-lowering substances; the seed group is extracted at a moderate high temperature to fully release anthraquinones and geniposide; and green tea is extracted separately at a low temperature for a short time to lock in tea polyphenols and aroma. Simultaneously, a two-stage vacuum gradient low-temperature concentration is used to avoid high-temperature oxidation and decomposition of effective components. Testing shows that compared to the traditional one-pot boiling process, the retention rate of core active ingredients such as total flavonoids, total polysaccharides, tea polyphenols, and geniposide in the finished product is significantly improved. Animal experiments have confirmed that, at the same dosage, the effects of regulating metabolism, assisting in improving the body's lipid and glucose metabolism, and regulating phlegm-dampness constitution are significantly better than those of products processed using conventional methods, resulting in a significant improvement in raw material utilization and therapeutic efficacy.

[0024] This invention combines the traditional Chinese medicine theory of "removing the nature and retaining the function" with a new processing technique. It stir-fries kudzu root, eucommia leaves, corn silk, mulberry leaves, gardenia, hawthorn, cassia seed, astragalus, and tea leaves to moderate the medicinal properties, enhance synergistic effects, reduce the cold nature, and protect the spleen and stomach.

[0025] This invention employs a low-temperature fluidized bed one-step granulation process, gradient low-temperature drying, and a complete set of gentle molding processes. The finished product consists of uniform granules of 24-36 mesh, with moisture content stably controlled at 4.5%-6%. The particle size qualification rate far exceeds national standards, making it less prone to moisture absorption and clumping, and exhibiting strong shelf-life stability. It dissolves quickly during brewing, leaving no residue or sediment, resulting in a clear and bright tea soup. The aroma of green tea neutralizes the bitterness of traditional Chinese medicine, enhancing the sensory experience. The entire production process involves sealed, low-temperature, light-protected, and clean packaging, preventing high-temperature heat damage that could destroy flavor and active substances. This solves the problems of traditional tea bag concentrates being difficult to carry and prone to spoilage and sedimentation, while also enabling standardized, quantitative consumption with clear therapeutic objectives. It meets the portable health needs of modern consumers, offers strong controllability for industrial mass production, and has a wider market applicability.

[0026] The present invention will be further described below with reference to embodiments. Detailed Implementation

[0027] The kudzu root, eucommia leaf, corn silk, mulberry leaf, gardenia, yam, hawthorn, cassia seed, poria, astragalus, and tea used in the following examples all meet the quality requirements of each medicinal material under Part I of the 2010 edition of the Pharmacopoeia of the People's Republic of China. All raw materials were identified before being added, and the actual medicinal materials matched the product name. The overall quality met the standards.

[0028] Example 1: Preparation of a compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol. The compound tea beverage is a granular composition.

[0029] The compound tea beverage is made from the following ingredients in the following weight ratio: 15 parts kudzu root, 10 parts eucommia leaf, 10 parts corn silk, 15 parts mulberry leaf, 10 parts gardenia, 15 parts yam, 10 parts hawthorn, 10 parts cassia seed, 15 parts poria cocos, 10 parts astragalus, and 15 parts roasted green tea.

[0030] Preparation process: S1. Take 15 parts of kudzu root, 10 parts of eucommia leaf, 10 parts of corn silk, 15 parts of mulberry leaf, 10 parts of gardenia, 15 parts of yam, 10 parts of hawthorn, 10 parts of cassia seed, 15 parts of poria cocos, 10 parts of astragalus, and 15 parts of stir-fried green tea in the above weight ratio for raw material pretreatment. The pretreatment method is as follows: wash and slice kudzu root, yam, poria cocos, and astragalus root, with a slice thickness of 2-3 mm; remove the pits from hawthorn and remove impurities and dust from cassia seeds; remove broken pieces and withered leaves from eucommia leaves, mulberry leaves, corn silk, gardenia, and roasted green tea. Drain the surface moisture from all pretreated raw materials and set aside. The ingredients, including kudzu root, eucommia leaves, corn silk, mulberry leaves, gardenia, hawthorn, cassia seed, astragalus, and tea leaves, are stir-fried.

[0031] S2. Based on the physicochemical properties of the active ingredients in different raw materials, the raw materials are divided into root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group. Differentiated temperature, material-liquid ratio, and time are used for double extraction to avoid the problems of tea polyphenol oxidation, polysaccharide degradation, and flavonoid destruction caused by single high-temperature extraction, and to maximize the retention of active ingredients that regulate metabolism, help improve the body's lipid and sugar metabolism, and regulate phlegm and dampness constitution. The root and stem polysaccharide group includes kudzu root, yam, poria cocos, and astragalus; the leaf flavonoid group includes eucommia leaf, mulberry leaf, and corn silk; the seed heat-clearing group includes gardenia, hawthorn, and cassia seed; and the tea flavoring group includes pan-fried green tea. S21. Extraction of Rhizome Polysaccharides: Take 15 parts of kudzu root, 15 parts of yam, 15 parts of poria cocos, and 10 parts of astragalus root, mix them evenly, add 12 times the weight of purified water, soak for 40 minutes to soften the material, raise the temperature to 85℃, and extract at a constant temperature of simmering for 90 minutes. Collect the first extract. Add 10 times the weight of purified water to the residue again, extract at 80℃ for 60 minutes, and collect the second extract. Combine the two extracts to form the first extract, filter and set aside. This low-temperature, long-lasting extraction method maximizes the retention of core active ingredients such as Astragalus polysaccharides, Pueraria isoflavones, Dioscorea mucilage polysaccharides, and Poria polysaccharides, which regulate metabolism, help improve the body's lipid and sugar metabolism, and regulate phlegm-dampness constitution. S22. Leaf Flavonoid Extraction: Take 10 parts of Eucommia ulmoides leaves, 15 parts of mulberry leaves, and 10 parts of corn silk, mix them evenly, add 10 times the weight of purified water, soak at room temperature for 20 minutes, heat to 75℃ and extract at a constant temperature for 45 minutes, and collect the first extract; add 8 times the weight of purified water to the residue, extract at 70℃ at a constant temperature for 30 minutes, collect the second extract, combine them into the second group of extracts, filter and set aside. Low-temperature, short-time extraction can effectively preserve the active ingredients that lower blood pressure, promote diuresis, and control lipids, such as Eucommia ulmoides chlorogenic acid, mulberry leaf alkaloids, and corn silk saponins, while avoiding the decomposition of heat-sensitive components caused by high temperatures. S23, Extraction of heat-clearing seed group: Take 10 parts of gardenia, 10 parts of hawthorn and 10 parts of cassia seed, mix them evenly, add 11 times the weight of purified water, heat to 90℃ and extract for 50 minutes, collect the first extract; add 9 times the weight of purified water to the residue, extract at 85℃ for 40 minutes, combine the two extracts to form the third extract, filter and set aside. High-temperature short-time extraction can fully dissolve geniposide, hawthorn flavonoids, and anthraquinones from cassia seed, thereby playing a role in regulating metabolism, helping to improve the body's lipid and sugar metabolism, and regulating phlegm-dampness constitution. S24. Tea aroma extraction: Take 15 parts of pan-fried green tea, add 8 times the weight of room temperature purified water, soak at low temperature for 15 minutes, heat to 65℃ and extract at a constant temperature for 25 minutes. Single extraction without repeated boiling, filter the extract quickly at low temperature and store it separately as the fourth group of extracts. The entire process involves low-temperature, short-time extraction, which completely avoids the oxidation and browning of green tea polyphenols and theanine. While preserving the aroma of the tea, it also fully retains the active ingredients of green tea that have antioxidant properties and can help regulate phlegm and dampness constitution, while avoiding the problem of excessive bitterness in the tea soup. S3. Mix the first group of extracts, the second group of extracts, the third group of extracts and the fourth group of extracts at a uniform speed, stir evenly, and filter them sequentially through a 200-mesh coarse filter and a 0.22μm precision microporous filter membrane to obtain the original solution. Remove fine medicinal residues, suspended impurities, and large molecular flocs from the extract to ensure the purity of materials for subsequent concentration and granulation, improve the solubility and taste of the finished product, and prevent tea beverages from settling and settling. S4. A segmented gradient low-temperature vacuum concentration process is used to adjust the thermal stability of different active ingredients, effectively reducing the loss of active ingredients: S41. The original liquid is first concentrated using a closed external circulation vacuum low temperature concentrator. The vacuum degree is adjusted to -0.07MPa and the temperature is 60℃. The liquid is concentrated to 1 / 3 of the original liquid volume to remove most of the free water. S42. Adjust the vacuum to -0.085MPa and the temperature to 90℃, and continue to concentrate to a thick paste with a relative density of 1.20 (measured at 50℃). The entire concentration process should be sealed and protected from light to prevent oxidation and deterioration. S5. Low-temperature fluidized bed granulation: Add 35% of the dry weight of the above-mentioned thick paste to a mixture of dextrin, xylitol, maltitol, sorbitol, and aspartame. Stir at low speed until uniform. Granulate using a low-temperature fluidized bed one-step granulator with an inlet air temperature of 55℃, an outlet air temperature of 45℃, an atomization pressure of 0.25MPa, and a feed rate of 120mL / min. Spraying, granulation, and preliminary drying are completed in one step to obtain uniform wet granules with a particle size of 20 mesh. This process avoids the component damage caused by high-temperature extrusion in traditional extrusion granulation, resulting in particles with uniform pore size and excellent adaptability. S6. Gradient drying and granulation screening: First, pre-dry at 48℃ for 30 minutes to set the shape, then dry at 42℃ for 2.5 hours to finally control the moisture content of the granules to 4.5% to prevent the loss of tea aroma and degradation of active ingredients caused by high temperature drying. After drying, use a vibrating sieve to granulate and screen 24-mesh qualified granules to remove fine powder and large particle agglomeration, ensuring that the finished product granules are uniform. S7. In a cleanroom, the product is packaged to obtain the finished granules of a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol.

[0032] These granules can be directly mixed with warm water, dissolving quickly without residue. The tea soup is clear and bright, with a pure tea aroma, combining the fragrance of kudzu root and green tea, and without any bitter or astringent taste of traditional Chinese medicine.

[0033] Example 2: Preparation of a compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol. The compound tea beverage is a granular composition.

[0034] The compound tea beverage is made from the following components by weight ratio: 20 parts kudzu root, 15 parts eucommia leaves, 15 parts corn silk, 20 parts mulberry leaves, 15 parts gardenia, 20 parts yam, 15 parts hawthorn, 15 parts cassia seed, 20 parts poria cocos, 15 parts astragalus, and 20 parts roasted green tea.

[0035] Preparation process: S1. Take 20 parts of kudzu root, 15 parts of eucommia leaf, 15 parts of corn silk, 20 parts of mulberry leaf, 15 parts of gardenia, 20 parts of yam, 15 parts of hawthorn, 15 parts of cassia seed, 20 parts of poria cocos, 15 parts of astragalus, and 20 parts of stir-fried green tea in the above weight ratio for raw material pretreatment. The pretreatment method is as follows: wash and slice kudzu root, yam, poria cocos, and astragalus root, with a slice thickness of 2-3 mm; remove the pits from hawthorn and remove impurities and dust from cassia seeds; remove broken pieces and withered leaves from eucommia leaves, mulberry leaves, corn silk, gardenia, and roasted green tea. Drain the surface moisture from all pretreated raw materials and set aside. The ingredients, including kudzu root, eucommia leaves, corn silk, mulberry leaves, gardenia, hawthorn, cassia seed, astragalus, and tea leaves, are stir-fried.

[0036] S2. Based on the physicochemical properties of the active ingredients in different raw materials, the raw materials are divided into root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group. Differentiated temperature, material-liquid ratio, and time are used for double extraction to avoid the problems of tea polyphenol oxidation, polysaccharide degradation, and flavonoid destruction caused by single high-temperature extraction, and to maximize the retention of active ingredients that regulate metabolism, help improve the body's lipid and sugar metabolism, and regulate phlegm and dampness constitution. S21. Extraction of Rhizome Polysaccharides: Take 20 parts of kudzu root, 20 parts of yam, 20 parts of poria cocos, and 15 parts of astragalus root, mix them evenly, add 12 times the weight of purified water, soak for 50 minutes to soften the material, raise the temperature to 85℃, and extract at a constant temperature of simmering for 110 minutes. Collect the first extract. Add 10 times the weight of purified water to the residue again, extract at a constant temperature of 80℃ for 80 minutes, and collect the second extract. Combine the two extracts to form the first extract, filter and set aside. This low-temperature, long-acting extraction method maximizes the retention of core active ingredients that regulate metabolism and help improve the body's lipid and glucose metabolism, such as Astragalus polysaccharides, Pueraria isoflavones, Dioscorea mucilage polysaccharides, and Poria polysaccharides. S22. Extraction of leaf flavonoids: Take 15 parts of Eucommia ulmoides leaves, 20 parts of mulberry leaves, and 15 parts of corn silk, mix them evenly, add 10 times the weight of purified water, soak at room temperature for 35 minutes, heat to 75℃ and extract at a constant temperature for 55 minutes, and collect the first extract; add 8 times the weight of purified water to the residue, extract at 70℃ for 40 minutes, collect the second extract, combine them into the second group of extracts, filter and set aside. Low-temperature, short-time extraction can effectively preserve the active ingredients that lower blood pressure, promote diuresis, and control lipids, such as Eucommia ulmoides chlorogenic acid, mulberry leaf alkaloids, and corn silk saponins, while avoiding the decomposition of heat-sensitive components caused by high temperatures. S23, Extraction of heat-clearing seed group: Take 15 parts of gardenia, 15 parts of hawthorn and 15 parts of cassia seed, mix them evenly, add 11 times the weight of purified water, heat to 90℃ and extract for 60 min, collect the first extract; add 9 times the weight of purified water to the residue, extract at 85℃ for 50 min, combine the two extracts to form the third extract, filter and set aside. High-temperature short-time extraction can fully dissolve geniposide, hawthorn flavonoids, and anthraquinones from cassia seed, thereby playing a role in regulating metabolism, helping to improve the body's lipid and sugar metabolism, and regulating phlegm-dampness constitution. S24. Tea aroma extraction: Take 20 parts of pan-fried green tea, add 8 times the weight of room temperature purified water, soak at low temperature for 25 minutes, heat to 65℃ and extract at a constant temperature for 30 minutes. Single extraction without repeated boiling, filter the extract quickly at low temperature and store it separately as the fourth group of extracts. The entire process involves low-temperature, short-time extraction, which completely avoids the oxidation and browning of green tea polyphenols and theanine. While preserving the aroma of the tea, it also fully retains the active ingredients of green tea that have antioxidant properties and can help regulate phlegm and dampness constitution, while avoiding the problem of excessive bitterness in the tea soup. S3. Mix the first group of extracts, the second group of extracts, the third group of extracts and the fourth group of extracts at a uniform speed, stir evenly, and filter them sequentially through a 200-mesh coarse filter and a 0.22μm precision microporous filter membrane to obtain the original solution. Remove fine medicinal residues, suspended impurities, and large molecular flocs from the extract to ensure the purity of materials for subsequent concentration and granulation, improve the solubility and taste of the finished product, and prevent tea beverages from settling and settling. S4. A segmented gradient low-temperature vacuum concentration process is adopted to adapt to the thermal stability of different active ingredients, effectively reducing the loss of active ingredients: S41. The original liquid is concentrated using a closed-loop external circulation vacuum low-temperature concentrator. The vacuum degree is adjusted to -0.075MPa and the temperature is 60℃. The liquid is concentrated to 1 / 3 of the original volume to remove most of the free water. S42. Adjust the vacuum to -0.087MPa and the temperature to 90℃, and continue to concentrate to a thick paste with a relative density of 1.3 (measured at 50℃). The entire concentration process should be sealed and protected from light to prevent oxidation and deterioration. S5. Low-temperature fluidized bed granulation: Add 35% of the dry weight of the above-mentioned thick paste to a mixture of dextrin, xylitol, maltitol, sorbitol, and aspartame. Stir at low speed until uniform. Granulate using a low-temperature fluidized bed one-step granulator with an inlet air temperature of 55℃, an outlet air temperature of 45℃, an atomization pressure of 0.25MPa, and a feed rate of 120mL / min. Spraying, granulation, and preliminary drying are completed in one step to obtain uniform wet granules with a particle size of 30 mesh. This process avoids the component damage caused by high-temperature extrusion in traditional extrusion granulation, resulting in particles with uniform pore size and excellent adaptability. S6. Gradient drying and granulation screening: First, pre-dry at 48℃ for 40 minutes to set the shape, then dry at 42℃ for 3 hours to finally control the moisture content of the granules to 5.5% to prevent the loss of tea aroma and degradation of active ingredients caused by high temperature drying. After drying, use a vibrating sieve to granulate and screen 30-mesh qualified granules to remove fine powder and large particle clumps and ensure that the finished product granules are uniform. S7. In a cleanroom, the product is packaged to obtain the finished granules of a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol.

[0037] Example 3: Preparation of a compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol. The compound tea beverage is a granular composition.

[0038] The compound tea beverage is made from the following ingredients in the following weight ratio: 25 parts kudzu root, 20 parts eucommia leaf, 20 parts corn silk, 25 parts mulberry leaf, 20 parts gardenia, 25 parts yam, 20 parts hawthorn, 20 parts cassia seed, 25 parts poria cocos, 20 parts astragalus, and 25 parts roasted green tea.

[0039] Preparation process: S1. Take 25 parts of kudzu root, 20 parts of eucommia leaf, 20 parts of corn silk, 25 parts of mulberry leaf, 20 parts of gardenia, 25 parts of yam, 20 parts of hawthorn, 20 parts of cassia seed, 25 parts of poria cocos, 20 parts of astragalus, and 25 parts of stir-fried green tea in the above weight ratio for raw material pretreatment. The pretreatment method is as follows: wash and slice kudzu root, yam, poria cocos, and astragalus root, with a slice thickness of 2-3 mm; remove the pits from hawthorn and remove impurities and dust from cassia seeds; remove broken pieces and withered leaves from eucommia leaves, mulberry leaves, corn silk, gardenia, and roasted green tea. Drain the surface moisture from all pretreated raw materials and set aside. The ingredients, including kudzu root, eucommia leaves, corn silk, mulberry leaves, gardenia, hawthorn, cassia seed, astragalus, and tea leaves, are stir-fried.

[0040] S2. Based on the physicochemical properties of the active ingredients in different raw materials, the raw materials are divided into root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group. Differentiated temperature, material-liquid ratio, and time are used for double extraction to avoid the problems of tea polyphenol oxidation, polysaccharide degradation, and flavonoid destruction caused by single high-temperature extraction, and to maximize the retention of active ingredients that regulate metabolism, help improve the body's lipid and sugar metabolism, and regulate phlegm and dampness constitution. S21. Extraction of Rhizome Polysaccharides: Take 25 parts of kudzu root, 25 parts of yam, 25 parts of poria cocos, and 20 parts of astragalus root, mix them evenly, add 14 times the weight of purified water, soak for 70 minutes to soften the material, raise the temperature to 85℃, and extract at a constant temperature of simmering for 130 minutes. Collect the first extract. Add 11 times the weight of purified water to the residue again, extract at a constant temperature of 80℃ for 100 minutes, and collect the second extract. Combine the two extracts to form the first extract, filter and set aside. This low-temperature, long-lasting extraction method maximizes the retention of core active ingredients such as Astragalus polysaccharides, Pueraria isoflavones, Dioscorea mucilage polysaccharides, and Poria polysaccharides, which regulate metabolism, help improve the body's lipid and sugar metabolism, and regulate phlegm-dampness constitution. S22. Extraction of leaf flavonoids: Take 20 parts of Eucommia ulmoides leaves, 25 parts of mulberry leaves, and 20 parts of corn silk, mix them evenly, add 11 times the weight of purified water, soak at room temperature for 45 minutes, heat to 75℃ and extract at a constant temperature for 65 minutes, and collect the first extract; add 9 times the weight of purified water to the residue, extract at 70℃ for 55 minutes, collect the second extract, combine them into the second group of extracts, filter and set aside. Low-temperature short-time extraction can effectively preserve the active ingredients such as Eucommia ulmoides chlorogenic acid, mulberry leaf alkaloids, and corn silk saponins, which regulate metabolism, help improve the body's lipid and sugar metabolism, and regulate phlegm and dampness constitution, while avoiding the decomposition of heat-sensitive components caused by high temperature. S23, Extraction of heat-clearing seed group: Take 20 parts of gardenia, 20 parts of hawthorn and 20 parts of cassia seed, mix them evenly, add 12 times the weight of purified water, heat to 90℃ and extract for 65 minutes, and collect the first extract; add 10 times the weight of purified water to the residue, extract at 85℃ for 60 minutes, combine the two extracts to form the third extract, filter and set aside. High-temperature short-time extraction can fully dissolve geniposide, hawthorn flavonoids, and anthraquinones from cassia seed, thereby playing a role in regulating metabolism, helping to improve the body's lipid and sugar metabolism, and regulating phlegm-dampness constitution. S24. Tea aroma extraction: Take 25 parts of pan-fried green tea, add 9 times the weight of room temperature purified water, soak at low temperature for 35 minutes, heat to 65℃ and extract at a constant temperature for 45 minutes. Single extraction without repeated boiling, filter the extract quickly at low temperature and store it separately as the fourth group of extracts. The entire process involves low-temperature, short-time extraction, which completely avoids the oxidation and browning of green tea polyphenols and theanine. While preserving the aroma of the tea, it also fully retains the active ingredients of green tea that have antioxidant properties and can help regulate phlegm and dampness constitution, while avoiding the problem of excessive bitterness in the tea soup. S3. Mix the first group of extracts, the second group of extracts, the third group of extracts and the fourth group of extracts at a uniform speed, stir evenly, and filter them sequentially through a 200-mesh coarse filter and a 0.22μm precision microporous filter membrane to obtain the original solution. Remove fine medicinal residues, suspended impurities, and large molecular flocs from the extract to ensure the purity of materials for subsequent concentration and granulation, improve the solubility and taste of the finished product, and prevent tea beverages from settling and settling. S4. A segmented gradient low-temperature vacuum concentration process is adopted to adapt to the thermal stability of different active ingredients, effectively reducing the loss of active ingredients: S41. A closed-loop external circulation vacuum low-temperature concentrator is used for concentration treatment. The vacuum degree is adjusted to -0.08MPa and the temperature is 60℃. The concentration is reduced to 1 / 3 of the original liquid volume to remove most of the free water. S42. Adjust the vacuum to -0.09MPa and the temperature to 90℃, and continue to concentrate to a thick paste with a relative density of 1.32 (measured at 50℃). The entire concentration process should be sealed and protected from light to prevent oxidation and deterioration. S5. Low-temperature fluidized bed granulation: Add 35% of the dry weight of the above-mentioned thick paste to a mixture of dextrin, xylitol, maltitol, sorbitol, and aspartame. Stir at low speed until uniform. Granulate using a low-temperature fluidized bed one-step granulator with an inlet air temperature of 65℃, an outlet air temperature of 45℃, an atomization pressure of 0.3MPa, and a feed rate of 120mL / min. Spraying, granulation, and preliminary drying are completed in one step to obtain uniform wet granules with a particle size of 40 mesh. This process avoids the component damage caused by high-temperature extrusion in traditional extrusion granulation, resulting in particles with uniform pore size and excellent adaptability. S6. Gradient drying and granulation screening: First, pre-dry at 50℃ for 50 minutes to set the shape, then dry at 45℃ for 3.2 hours to finally control the moisture content of the granules to 6% to prevent the loss of tea aroma and degradation of active ingredients caused by high temperature drying. After drying, use a vibrating sieve to granulate and screen 36-mesh qualified granules to remove fine powder and large particle clumps and ensure that the finished product granules are uniform. S7. In a cleanroom, the product is packaged to obtain the finished granules of a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol.

[0041] Comparative Example 1: Take 15 parts of kudzu root, 10 parts of eucommia leaf, 10 parts of corn silk, 15 parts of mulberry leaf, 10 parts of gardenia, 15 parts of yam, 10 parts of hawthorn, 10 parts of cassia seed, 15 parts of poria cocos, 10 parts of astragalus, and 15 parts of pan-fried green tea from the compound tea beverage in Example 1. Use the traditional one-pot extraction process: mix all raw materials, boil twice with 10 times the amount of boiling water for 60 minutes each time, and concentrate and granulate under normal pressure. Comparative Example 2: Take 15 parts of kudzu root, 10 parts of eucommia leaf, 10 parts of corn silk, 15 parts of mulberry leaf, 10 parts of gardenia, 15 parts of yam, 10 parts of hawthorn, 10 parts of cassia seed, 15 parts of poria cocos, 10 parts of astragalus, and 15 parts of pan-fried green tea from the compound tea beverage in Example 1. Use the traditional single constant temperature vacuum concentration process: the extraction process is the same as in Example 1, and the concentration is carried out by adjusting the vacuum degree to -0.08MPa and concentrating at a constant temperature of 60℃ to the same density in one go. Comparative Example 3: Take 15 parts of kudzu root, 10 parts of eucommia leaf, 10 parts of corn silk, 15 parts of mulberry leaf, 10 parts of gardenia, 15 parts of yam, 10 parts of hawthorn, 10 parts of cassia seed, 15 parts of poria cocos, 10 parts of astragalus, and 15 parts of pan-fried green tea from the compound tea beverage in Example 1. Use conventional high-temperature granulation process: the extraction and concentration process is the same as in Example 1, and the granulation is done by traditional extrusion granulation + high-temperature drying at 65℃.

[0042] The yield of dry extract, total flavonoid content, total polysaccharide content, tea polyphenol content, geniposide, mulberry leaf alkaloids, astragaloside A, particle moisture, particle size, solubility, and sedimentation stability of Examples 1, Comparative Examples 1, 2, and 3 were tested.

[0043] Detection method: Based on the General Chapters, Part IV of the 2020 edition of the Chinese Pharmacopoeia, a multi-index quantitative evaluation system was established: Yield of dry extract: determined by water bath evaporation to constant weight method; Total flavonoid content: sodium nitrite-aluminum nitrate colorimetric method; Total polysaccharide content: determined by phenol-sulfuric acid method; Tea polyphenol content: Tested according to GB / T8313-2018 national standard; Gardenoside, mulberry leaf alkaloids, and astragaloside A were quantitatively detected by HPLC. The moisture content, particle size, dissolution rate, and static stability of the granules were tested according to the general rules for Chinese medicine granules.

[0044] Specific experimental data: Table 1. Comparison of experimental data between Example 1 and Comparative Examples 1, 2, and 3.

[0045] Therefore, it can be concluded that: traditional industries all use a mixed pot for decoction, while this invention, based on the differences in thermal stability of polysaccharides, flavonoids, tea polyphenols, and anthraquinones, divides the raw materials into four groups for independent temperature-controlled extraction, which solves the technical contradiction of "high temperature destroys tea aroma and polyphenols, low temperature is insufficient dissolution", and increases the tea polyphenol retention rate by 26.0% compared with the traditional process, while flavonoids and polysaccharides are significantly improved at the same time. The effect cannot be obtained by simply optimizing the conventional process.

[0046] Table 2 Physicochemical properties of the granular finished product

[0047] Therefore, it can be concluded that the moisture content of the compound tea beverage prepared in Example 1 is strictly controlled within the national standard limit of ≤6.0%, which is suitable for long-term storage and can effectively prevent the particles from absorbing moisture, clumping, and becoming moldy, thus greatly improving the product's shelf-life stability. The product's particle size is higher than the national standard requirements, with uniform and regular particle size, and the consistency and controllability of industrial production are extremely strong, making it suitable for large-scale mass production, packaging, and standardized brewing.

[0048] Meanwhile, the product has a water solubility time of only 48 seconds, which is better than the upper limit requirement of the national standard. It has excellent dissolving and mixing characteristics of rapid dissolution, no residue and no clumping, which solves the industry defects of slow dissolution and clumping at the bottom of traditional Chinese medicine granules.

[0049] In addition, the finished tea soup does not separate into layers or have any suspended sediment after standing at room temperature for 4 hours. The tea soup is clear and bright, which completely solves the problems of easy turbidity, precipitation of effective components, and uneven taste of traditional compound tea drinks after standing. The product's appearance, palatability, and stability are greatly improved, perfectly balancing efficacy and sensory quality.

[0050] Experimental Example: A comparative experiment was conducted on experimental animals to compare the compound tea beverage prepared in Example 1 with the compound tea beverage prepared in Comparative Example 1 using the traditional one-pot brewing process.

[0051] Test sample: The compound tea beverage prepared in Example 1; Control sample: Compound tea beverage prepared by the traditional one-pot cooking process in Comparative Example 1; Experimental animals: SPF-grade male KM mice, weighing 18-22g, were purchased from the experimental animal center and housed in a standard barrier environment with a temperature of 22±2℃ and a relative humidity of 50%-60%, with 12-hour light-dark cycles, and free access to food and water. The experiment was conducted after 7 days of acclimatization. Modeling reagents: high-fat emulsion (prepared with lard, cholesterol, sodium cholate, propylthiouracil, Tween-80, and distilled water), streptozotocin STZ; Testing instruments: fully automated biochemical analyzer, electronic balance, blood glucose meter, and rat blood pressure monitor.

[0052] Experimental procedure: After adaptive feeding, the mice were randomly divided into blank control group, model control group, comparative example 1 drug administration group, example 1 low-dose group, example 1 medium-dose group, and example 1 high-dose group, with 10 mice in each group; The blank control group was given a normal basal diet, while the other groups were fed a high-fat diet and injected with streptozotocin (STZ) intraperitoneally to establish the model: the mice were fed a high-fat diet for 4 consecutive weeks. After the last high-fat diet, they were fasted but allowed to drink water for 12 hours. They were then injected with streptozotocin (STZ) 50 mg / kg intraperitoneally. Seven days later, blood was collected from the tail vein to test fasting blood glucose, serum total cholesterol (TC), and triglycerides (TG). Mice with fasting blood glucose ≥11.1 mmol / L and significantly elevated blood lipids were selected as the model of the three highs and were considered to have been successfully established and entered the subsequent drug administration experiment. The dosage was calculated based on the daily human drinking dose, converted to the equivalent mouse dose. The daily human dose of granules was 10g, the average adult weight was 60kg, and the equivalent conversion factor for mice was 9.1. Blank control group and model control group: administered an equal volume of physiological saline by gavage daily; Comparative Example 1: The patient was given a conventionally processed granular suspension by gavage daily, equivalent to a medium dose of 2.0 g / kg. Example 1 Low-dose group: 1.0 g / kg; Dosage group in Example 1: 2.0 g / kg; Example 1 High-dose group: 4.0 g / kg; Each group was administered the drug via gavage for 30 consecutive days, once daily at a fixed time, and the model feed was continuously fed until the end of the experiment.

[0053] Thirty days after drug administration, all mice were fasted for 12 hours, and blood was collected from the orbital venous plexus. Serum was separated by centrifugation and measured using an automated biochemical analyzer. Serum fasting blood glucose (FBG), total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) were measured. Systolic blood pressure (SBP) and diastolic blood pressure (DBP) were recorded using a mouse sphygmomanometer. The mean ± standard deviation of each group was recorded, and statistical analysis was performed using SPSS software. P < 0.05 was considered statistically significant.

[0054] Table 3. Results of blood glucose and blood lipid levels in mice of each group

[0055] Note: # Compared with the blank control group, P < 0.05; * Compared with the model control group, P < 0.05; △ Compared with the equivalent dose comparative group, P < 0.05.

[0056] Experimental conclusion: Compared with the blank control group, the model group mice showed significantly increased blood glucose, total cholesterol, triglycerides, and low-density lipoprotein, and significantly decreased high-density lipoprotein. At the same time, systolic blood pressure and diastolic blood pressure were significantly increased, indicating that the combination of high-fat diet and STZ successfully constructed a mouse model of hyperglycemia, hyperlipidemia and hyperglycemia. Compared with the model control group, the control group and each dose group of Example 1 can significantly reduce fasting blood glucose, TC, TG and LDL-C in mice, and increase HDL-C. At the same time, they can significantly reduce systolic blood pressure and diastolic blood pressure, proving that this compound granules have the functions of regulating metabolism, assisting in improving the body's lipid and sugar metabolism, and regulating phlegm and dampness constitution. Under the same dosage of 2.0 g / kg, the dosage group in Example 1 of this invention showed significantly better effects than the control group of traditional process in regulating metabolism, assisting in improving the body's lipid and glucose metabolism, and regulating phlegm and dampness constitution (P < 0.05). Moreover, the overall efficacy showed obvious dose dependence. The high-dose group had the closest indicators to the normal blank group. The antihypertensive effect formed a synergistic effect with the effects of regulating metabolism, assisting in improving the body's lipid and glucose metabolism, and regulating phlegm and dampness constitution. Based on the component analysis data above, it can be seen that the differentiated extraction and two-stage gradient low-temperature concentration process of this invention significantly improves the retention of active ingredients such as total polysaccharides, total flavonoids, tea polyphenols, geniposide, mulberry leaf alkaloids, and astragaloside A. The synergistic effect of higher content of active substances brings unexpected effects in regulating blood pressure, blood sugar, and cholesterol compared to traditional processes, directly proving that the process of this invention has outstanding creativity and significant technological progress. During the experimental period, the mice in each group had normal food intake and activity levels, and there were no adverse reactions such as death, diarrhea, or lethargy. This indicates that the compound granules of the present invention have high safety and are suitable for development into a daily auxiliary tea granule beverage for regulating blood pressure, blood sugar, and cholesterol.

[0057] Example 4: In Example 1 to Example 3, step S7 only uses granules as an exemplary dosage form, which is not a limitation on the dosage forms that can be prepared by the present invention. After the thick paste is prepared by the present invention, it can be further processed into solid preparations such as capsules, tablets, tea blocks, tea bricks, effervescent tablets, and various oral liquid preparations. The preparation processes corresponding to the above dosage forms are all conventional existing technologies in the field.

[0058] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol, characterized in that: The traditional Chinese medicine composition is made from the following components in the following weight ratio: 15-25 parts of kudzu root, 10-20 parts of eucommia leaf, 10-20 parts of corn silk, 15-25 parts of mulberry leaf, 10-20 parts of gardenia, 15-25 parts of yam, 10-20 parts of hawthorn, 10-20 parts of cassia seed, 15-25 parts of poria cocos, 10-20 parts of astragalus membranaceus, and 15-25 parts of stir-fried green tea.

2. The compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol according to claim 1, characterized in that: The compound tea beverage is made from the following ingredients in the following weight ratio: 15 parts kudzu root, 10 parts eucommia leaf, 10 parts corn silk, 15 parts mulberry leaf, 10 parts gardenia, 15 parts yam, 10 parts hawthorn, 10 parts cassia seed, 15 parts poria cocos, 10 parts astragalus, and 15 parts roasted green tea.

3. The compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol according to claim 1, characterized in that: The compound tea beverage is made from the following components by weight ratio: 20 parts kudzu root, 15 parts eucommia leaves, 15 parts corn silk, 20 parts mulberry leaves, 15 parts gardenia, 20 parts yam, 15 parts hawthorn, 15 parts cassia seed, 20 parts poria cocos, 15 parts astragalus, and 20 parts roasted green tea.

4. A compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol according to claim 1, characterized in that: The compound tea beverage is made from the following ingredients in the following weight ratio: 25 parts kudzu root, 20 parts eucommia leaf, 20 parts corn silk, 25 parts mulberry leaf, 20 parts gardenia, 25 parts yam, 20 parts hawthorn, 20 parts cassia seed, 25 parts poria cocos, 20 parts astragalus, and 25 parts roasted green tea.

5. A compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol as described in any one of claims 1-4, comprising the following steps: S1. Take the above-mentioned weight ratio of kudzu root, eucommia leaf, corn silk, mulberry leaf, gardenia, yam, hawthorn, cassia seed, poria cocos, astragalus, and stir-fried green tea for raw material pretreatment. S2. Divide the raw materials into root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group. The root and stem polysaccharide group includes kudzu root, yam, poria cocos, and astragalus. The leaf flavonoid group includes eucommia leaf, mulberry leaf, and corn silk. The seed heat-clearing group includes gardenia, hawthorn, and cassia seed. The tea flavoring group includes pan-fried green tea. The root and stem polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group were extracted in sequence to obtain the first extract, the second extract, the third extract, and the fourth extract. S3. Mix the first group of extracts, the second group of extracts, the third group of extracts and the fourth group of extracts at a uniform speed, stir evenly, and filter to obtain the stock solution; S4. The original solution is first concentrated using a closed external circulation vacuum low temperature concentrator. The vacuum degree is adjusted to -0.07 to -0.08 MPa and the temperature is 60°C. The solution is concentrated to 1 / 3 of its original volume. Then the vacuum degree is adjusted to -0.085 to -0.09 MPa and the temperature is 90°C. The solution is further concentrated to a thick paste with a relative density of 1.20 to 1.

32. S5. Add 35% of the dry weight of the above thick paste to a mixture of dextrin, xylitol, maltitol, sorbitol and aspartame, stir at low speed until uniform, and granulate using a low-temperature fluidized bed one-step granulator to prepare uniform wet granules with a particle size of 20-40 mesh. S6. Gradient drying and granulation screening: First, pre-dry at 48℃ for 30 minutes to set the shape, then dry at 42℃ for 2.5 hours to finally control the moisture content of the granules to 4.5-6%. After drying, use a vibrating sieve to granulate and screen qualified granules of 24-36 mesh to remove fine powder and large particle agglomeration, ensuring that the finished granules have consistent uniformity. S7. In a cleanroom, the product is packaged to obtain the finished granules of a compound tea beverage that helps lower blood pressure, blood sugar, and cholesterol.

6. The preparation process of a compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol according to claim 5, characterized in that: In step S2, the extraction steps for the rhizome polysaccharide group, leaf flavonoid group, seed heat-clearing group, and tea flavoring group are as follows: S21. Extraction of rhizome polysaccharides: Take kudzu root, yam, poria cocos, and astragalus according to the weight ratio, mix them evenly, add 12-14 times the weight of purified water, soak for 40-70 minutes to soften the material, raise the temperature to 85℃, and extract at a constant temperature of simmering for 90-130 minutes. Collect the first extract. Add 10-11 times the weight of purified water to the residue again, extract at a constant temperature of 80℃ for 60-100 minutes, and collect the second extract. Combine the two extracts to form the first extract. S22. Extraction of leaf flavonoids: Take Eucommia ulmoides leaves, mulberry leaves and corn silk according to the weight ratio, mix them evenly, add 10-11 times the weight of purified water, soak at room temperature for 20-45 minutes, heat to 75℃ and extract at a constant temperature for 45-65 minutes, and collect the first extract; add 8-9 times the weight of purified water to the residue, extract at a constant temperature of 70℃ for 30-55 minutes, collect the second extract, combine them into the second group of extracts, filter and set aside. S23, Extraction of heat-clearing seed group: Take gardenia, hawthorn and cassia seed, mix them evenly, add 11-12 times the weight of purified water, heat to 90℃ and extract for 50-65 minutes, collect the first extract; add 9-10 times the weight of purified water to the residue, extract at 85℃ for 40-60 minutes, combine the two extracts to form the third extract, filter and set aside. S24. Tea aroma extraction: Take pan-fried green tea, add 8-9 times the weight of room temperature purified water, soak at low temperature for 15-35 minutes, heat to 65℃ and extract at a constant temperature for 25-45 minutes. The extraction is done in a single extraction and the tea is not boiled repeatedly. The extract is quickly filtered at low temperature and stored separately as the fourth set of extracts.

7. The preparation process of a compound tea beverage for assisting in lowering blood pressure, blood sugar, and cholesterol according to claim 5, characterized in that: In step S3, filtration is performed sequentially using a 200-mesh coarse filter and a 0.22μm precision microporous filter membrane.

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